Krispy Kveik Colesch V2

All Grain Recipe

Submitted By: Colejneedham (Shared)
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Brewer: New Halla Homebrew
Batch Size: 6.00 galStyle: K├Âlsch (5B)
Boil Size: 8.46 galStyle Guide: BJCP 2015
Color: 3.1 SRMEquipment: CN BIAB - 6 Gal Batch
Bitterness: 17.5 IBUsBoil Time: 70 min
Est OG: 1.043 (10.8° P)Mash Profile: CN 6g BIAB, Lager
Est FG: 1.007 SG (1.9° P)Fermentation: CN Kveik Kolsch
ABV: 4.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
9.25 gal RO Water (FRESON BROS) Water 1
3.27 ml Lactic Acid (Mash 60 min) Misc 2
3.38 g Calcium Chloride (Mash 60 min) Misc 3
2.88 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
10 lbs BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 5
8.00 oz White Wheat Malt (2.4 SRM) Grain 6
1.50 oz Tettnang (Tettnang Tettnager) [3.1%] - Boil 60 min Hops 7
5.00 Fermcap-S (Boil 60 min) Misc 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.60 oz Tettnang (Tettnang Tettnager) [3.1%] - Boil 10 min Hops 10
1.0 pkgs Krispy (Escarpment Labs #) Yeast 11
0.50 tsp Gelatin (Secondary 5 days) Misc 12

Notes

Brew Notes: super low mash efficiency, circulated throughout 2 hr mash maybe thats why, going to be very light beer, couldnt get bubbles to flow so turned up heat, swapped grommet and added wrench which got bubble activity, need to hit 1.007 to hit 4% Preboil Gravity: OG: Mash Efficiency: Brewhouse Efficiency: Day 1 - Sat June 5: Pitch Escarpment Krispy Gen 2 Kveik at Xpm OG 1.0XX, set temp at 16c in kegerator fridge Day 15 - Sat June 19: Xam Gravity 1.0XX, apparent attenuation at XX% turn down 1 degree per day for next 14 days Day 25 - Tues July 6: Add 1Tbs heated gelatin to fermenter Day 36 - Sat July 10: Xam Gravity 1.0XX, Closed Transfer to keg, burst carb at 50psi for 8 hours then put onto main system at 12psi and 40f Day 41 - Thu July 15: Carbed and drinkable??

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